The Prep Cook is responsible for preparing ingredients and supporting the culinary team to ensure efficient kitchen operations and consistent food quality. This role focuses on proper preparation, organization, and sanitation to ensure all stations have the necessary ingredients ready for service.
Key Responsibilities:
Prepare ingredients for service including washing, peeling, cutting, chopping, and portioning vegetables, meats, and other items.
Follow recipes, portion sizes, and preparation standards set by the culinary leadership team.
Label, date, and properly store all prepared items according to food safety guidelines.
Maintain a clean, organized, and sanitary work station at all times.
Assist line cooks and chefs with additional prep as needed during service.
Receive and properly store deliveries following FIFO (First In, First Out) procedures.
Ensure all kitchen equipment and tools are properly cleaned and maintained.
Assist with daily opening and closing kitchen duties.
Support the culinary team in maintaining kitchen efficiency and readiness for service.
Qualifications:
Previous kitchen or food preparation experience preferred but not required.
Basic knife skills and knowledge of kitchen equipment.
Ability to follow instructions and recipes accurately.
Understanding of food safety and sanitation standards.
Ability to work in a fast-paced environment.
Ability to stand for long periods and lift up to 40 lbs.
Flexibility to work mornings, evenings, weekends, and holidays.
Skills:
Basic knife and food preparation skills
Organization and time management
Attention to detail
Ability to work as part of a team
Work Environment:
Fast-paced kitchen environment with exposure to sharp tools, hot equipment, and frequent standing or movement.
